James Carrier
Makes about 3 dozen 3- to 4-inch cookies

These gingerbread cookies are as much a part of Christmas as decorating the tree. Our panel loved their slightly soft texture. The dough works well for many shapes, from gingerbread snowflakes to classic gingerbread people.

How to Make It

Step 1

In a large bowl, with a mixer on medium speed, beat molasses, oil, brown sugar, and egg until well blended.

Step 2

In a medium bowl, mix 2 3/4 cups flour, salt, baking powder, cinnamon, ginger, and cloves. Stir into molasses mixture, then beat until well blended. Divide dough in half, gather each half into a ball, then flatten into a disk. Wrap each disk in plastic wrap and freeze until firm, about 1 hour.

Step 3

Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With floured 3- to 4-inch cutters, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

Step 4

Bake cookies in a 350° regular or convection oven until edges begin to brown slightly, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely. Pipe Powdered Sugar Icing over cookies as desired.

Step 5

Powdered Sugar Icing: In a bowl, stir 2 cups powdered sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla until smooth. Tint to desired color by stirring in food coloring, a drop or two at a time. If icing is too thick to work with, stir in more water, a few drops at a time; if too thin, stir in more powdered sugar. Makes 2/3 cup.

Step 6

Nutritional analysis per cookie.

Ratings & Reviews

Lisa18's Review

December 17, 2011
This dough was a sticky mess. I even added additional flour but it didn't help. Will not make again.

morrowfl's Review

October 29, 2009
I found the dough really easy to work with - 1 hour in the freezer was perfect - and it has just enough spice to be gingerbread without offending my toddler. I used it for Halloween gingerskeletons, but I'll pull it out again for Christmas!

GretchenS's Review

February 02, 2009
The dough was so sticky even after a few hours in the refrigerator, I can't see how these could possibly be rolled out. I started to knead more flour in, but it seemed like it would take a long time. Even rolling out teaspoons full and flattening them was pretty messy. It's always possible I made a mistake, but Janet De Fusco, is this amount of flour correct?